OT favorite fresh salsa recipe

hawkegg

I have been looking for a fresh tom salsa recipe not to sweet with a little kick. Any one have one they would like to share?

Aledo Green Dreggon

D's Famous Salsa

It isn't my recipe, but I promise you this stuff is awesome and easy to make. I use petite diced tomatoes, and add 1-2 jalapenos depending on the crowd.

70chevelle

Salsa Recipe

Green Pepper (2-3)
Vidalia Onion (1)
Garlic (4 cloves)
Tomatoes (4-5 large)

Corn (1/2 cup)
Black Beans (1 can)

Lime (1/2 or Juice)
Balsamic Vinegar (2-3 dashes)
Hot pepper sauce (2 Tbs, I use Durkees)
Small can crushed pineapple

Cilantro (Tbs)
Cumin (2 Tbs)
Salt (Tbs)
Pepper (Tbs)
Paprika (2 Tbs)
Cayenne to taste

- Roast/Smoke Peppers, Onion (leave skin on), Tomatoes, Garlic, and Corn. (I normally put the garlic & corn in a small pan to smoke)

- Char the skins of the peppers & tomatoes, rinse under cold water & peel.
Place peppers, onion, garlic, tomatoes, wet ingredients and spices in food processor until you get the consistency you want.

Add corn, black beans

Let sit over nite, if you can!

A few options:

- Roast a few hot peppers if you like it spicier
- Red or yellow peppers with or instead of the green
- If you want a hot salsa with additional smokey flavor, add a small can of chipotles in adobo sauce. It's fantastic!

I normally roast/smoke my peppers with the open side facing the egg and core my tomatoes and do the the same. They don't all cook at the same rate, so pull them as they are done. Aside from small hot peppers, the skins can get charred black without effecting the meat of the pepper, the blacker the easier they are to peel. Good luck & enjoy!

BENTE

i made this one a couple times and it is pretty good:::


Salsa, Mango, Pear

MollyShark,It is in the thread on orange roughy, a little ways down the forum. Here is the recipe that Frozen Chosen posted:


INGREDIENTS:
1 mango, peeled and diced fine
1 pear, the same
juice of 1/2 lime
about 4 large mint leaves diced
1 jalapeno minced or Thai equivalent
1 Tbs honey
1 Tbs Diced red onion
2 Tbs Balsamic
S&P to taste



Recipe Type
Salsa

Recipe Source
Source: BGE Forum, Naked Whiz, 03/05/02

Richard Fl

This works for me.

Salsa, Ricardo's Pico de Gallo, Richard Fl


Ingredients :
6-8 Whole Tomatoes
1 Medium Red Onion
1 Bunch Cilantro (fresh)
1 4 Ozs. Can Green Chiles, diced, Ortegas/El Paso or similar
1-2 Whole Jalapenos (fresh)
1 Whole Juice from 1 fresh Lime
1/4 Cup Wine Vinegar
1 Dash Cayenne Pepper
Fresh ground Pepper to taste
1/2 Oz Cuervo Gold Tequila, to taste (optional)
2-3 Tbs. Hot Italian Cherry Peppers, diced (optional)




Preparation :
1 Take tomatoes and cut in half against the stem. Remove the seeds and any juices and discard. Dice tomatoes in 1/4 inch pieces.
2 Sprinkle with a little salt and let set for 30 minutes to remove more juices (prior to doing this, if you desire, lightly roast the whole tomato and jalapeño to remove the skin-gas burner or grill is best, but keep some of the burnt skin for flavor and texture).
3 Finely dice red onion, jalapenos, and cilantro (leaves only).
4 Mix all ingredients (best the next day-will keep refrigerated for about a week)
5 This is the way we like it,but play around for your taste buds, there are choices for each palate.


Recipe Type
Salsa

Recipe Source
Author: Richard Howe

Source: BGE Florida Eggfest '08, Richard Fl

NWFLyGuy

I just made some tonight! Obviously, you will need some fresh homegrown tomatoes. Since I live in the northwest I use early season varieties.

I use a tomato press to remove the skin and seeds. If you have never used one, they are amazing. Mine is Italian, made by Rigamonti. After I have enough pulp (about a quart), I add everthing else:

1 Jalepeno pepper, diced (the more seeds and veins you remove, the less kick it will provide)
1 Chipotle (smoked on my Egg! Seeds removed, then ground up.)
1/3 bunch of chopped cilantro
1 large garlic clove, pressed
1 medium onion, diced
1 T red wine vinegar
Fresh ground salt and pepper to taste

Please be aware that if you add Jalepeno with seeds and veins, you won't notice a good kick until the next day. Once the oils work out from the acids in the tomatoes, it will have a BIG kick.